Description
Okay, so you know how fall rolls around and suddenly everyone’s obsessed with pumpkin everything? Well, these Pumpkin Swirl Brownies are what happens when you take that obsession and make it actually worth the hype. We’re talking rich, fudgy chocolate brownies with ribbons of creamy, spiced pumpkin cheesecake swirled throughout like some kind of autumn magic trick.
This is the dessert that bridges the gap between chocolate lovers and pumpkin spice fanatics. It’s like they had a meeting and decided to stop fighting and create something beautiful together. The result? Brownies that look fancy enough for your Instagram but are totally doable on a Tuesday night when you’re stress-baking because… well, life. Plus, they make your kitchen smell like fall threw up in the best possible way.
Ingredients
For the Brownie Base:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped (or 2/3 cup chocolate chips)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Pumpkin Swirl:
- 8 oz cream cheese, softened (don’t skip the softening part!)
- 1/2 cup pumpkin puree (not pumpkin pie filling — learn from my mistakes)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- Pinch of salt
For Extra Fall Vibes (Optional):
- 1/3 cup mini chocolate chips
- Chopped toasted pecans or walnuts
- A sprinkle of cinnamon sugar on top
Instructions
Preheat oven to 350°F (yes, start here — trust the process).
Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
Lightly grease the parchment because we’re not taking any chances.
In a medium bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes).
Add pumpkin puree, sugar, egg, vanilla, and all those beautiful fall spices.
Mix until completely smooth with no lumps. Set aside and try not to eat it with a spoon.
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring between each, until smooth.
Let it cool slightly (we don’t want to scramble the eggs).
Whisk in sugar, then eggs one at a time, then vanilla.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix — we want fudgy, not tough.
Spread about 2/3 of the brownie batter in your prepared pan.
Dollop spoonfuls of the pumpkin mixture over the brownie layer.
Drop the remaining brownie batter in small spoonfuls over the pumpkin.
Using a knife or skewer, gently swirl through the layers to create that gorgeous marbled pattern.
Don’t go crazy — 6-8 swirls is plenty. Over-mixing will muddy the colors.
If you’re adding chocolate chips or nuts, sprinkle them on top now.
Bake for 35-40 minutes, until a toothpick inserted in the brownie portions comes out with a few moist crumbs.
The pumpkin swirl areas might look slightly underset — that’s perfect.
Don’t overbake or you’ll lose that fudgy texture we’re after.
Let cool completely in the pan (I know, patience is hard).
Use the parchment overhang to lift out, then cut into squares with a sharp knife.
Wipe the knife between cuts for clean edges.
Notes
- Serve with a dollop of whipped cream and a sprinkle of cinnamon
- Pair with vanilla ice cream for the ultimate fall dessert
- Drizzle with caramel sauce because why not go all out?
- Perfect with coffee, apple cider, or a glass of cold milk
- Cut into small squares for a dessert platter — they’re rich!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~185 kcal
- Carbohydrates: ~20g
- Protein: ~4g